Tea-flavoured shortbread cookies Recipe

Ingredients

For the sugar cookie mix:

To decorate:

Ingredients for cookies:

Tips

Try our Holiday dessert recipes in a jar. A delicious gift for the food lover on your list!
Butter pecan granola mix
Multigrain pancake mix

	PREP TIME 10m	COOK TIME 16m	TOTAL TIME 26m
YIELD 20 cookies

In a 500 mL Mason jar, carefully layer the sugar cookie mix ingredients. Close the jar and cover the lid with a piece of fabric secured with ribbon. Tie a cookie cutter to the Mason jar with the ribbon.To prepare the sugar cookies from the mix
Preheat the oven to 350ºF (180ºC). Line a couple of baking sheets with parchment paper.
Transfer the contents of the Mason jar to a large bowl. Mix together using a fork.
Add the butter to the bowl and work it in with the fork (or your fingers) until the mixture resembles a fine crumble.
Make a well in the centre of the mixture and add the egg yolk, milk and vanilla extract. Whisk together in the centre and then, using a fork, work the ingredients into the flour mixture itself. You can use your hands to press everything together and make sure all the ingredients are evenly mixed. Press and pat the dough into a disk, cover in plastic wrap and chill for about 1 hour.
Roll out the dough on a floured surface until it’s about ¼ in. (0.65 cm) thick. Cut out shapes with the cookie cutter and transfer the unbaked cookies to the baking sheets, spacing them about 1/2 in. (1.25 cm) apart. Bake the cookies for about 14 to 16 minutes or until the edges turn slightly golden. Let cool 1 minute on the baking sheet. Transfer to a cooling rack and let cool completely.
Gather the leftover dough scraps into a ball and roll it out to make as many cookies as possible (about 20 cookies total).
Serve with a glass of Natrel Dark Chocolate Milk.